In a small microwave-safe bowl, add 3 ounces of lavender candy melts. Heat on 50% power for thirty seconds. Stirring until smooth. You may have to return to the microwave until completely melted. Add tablespoon of corn syrup to create a clay. Place on plastic wrap and set aside to cool. Refrigerate for 1 hour.

Clear a space in your refrigerator for a cutting board or baking sheet. Place template onto the cutting board or baking sheet and top with wax paper.

Place 1 cube of almond bark into a small microwave-safe bowl and microwave on 50% power for 1-2 minutes, stirring after each 30-second interval until smooth. Place into a resealable sandwich bag and cut a small hole in the tip of the bag. Trace the outline of the wings on the wax paper. Adding your own swirls and designs in the center of the wings. Sprinkle with white sugar. Refrigerate until firm.

Use scissors to cut cupcake liners on the side and cut out the center. Discard the center. Once all the liners are cut, set aside 12. Cut the remaining liners in 4 pieces. Glue the pieces onto the open/cut edge of the 12 liners to create a skirt for the cupcakes. Place on top of each cupcake.

Divide frosting in half and tint half of it violet and half teal. Spoon into a pastry bag fitted with a 1M tip. Set aside.

Candy clay will be very hard when you begin to use it. Break off a small piece and knead it well until smooth. If the candy clay is sticky, dust your hands, surface and rolling pin with cornstarch. Roll until 1/8" thick and use a heart-shaped cookie cuter to cut out 12 hearts.

Place 3 lavender wafers into a sandwich bag and heat on 50% power for 10 seconds at a time until melted. Cut the tip of the bag and decorate the heart bodices with silver dragees.

Pipe frosting onto the cupcake. Add a heart bodice and fairy wings (remove wings by peeling them off of the wax paper). Add sprinkles. Repeat until all fairy wing cupcakes are finished.